Banana, Blueberry, and Lemon Muffins

Banana, Blueberry, and Lemon Muffins

I had a few very ripe bananas to use up so I went in search of a fun new recipe to make. I found this recipe on Dragon’s Kitchen and couldn’t resist making them and I am so glad I did. They were a huge hit with everyone, especially my kids. My son and I had a great time baking these muffins together and he had an even better time gobbling them up. I will be making these again and again.

Banana, Blueberry, and Lemon Muffins:


  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 2/3 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp lemon juice
  • 1 1/2 cups of blueberries
  • 2 tbsp grated lemon zest, divided
  • 3 tbsp sugar

Banana, Blueberry, and Lemon Muffins

Preheat the oven to 375 degrees. Coat a muffin tray with cooking spray.

Combine the flour, baking powder, salt, cinnamon, and 1 tablespoon of lemon zest together in a small bowl.

Using an electric mixer, beat together the bananas, eggs, brown sugar, melted butter, lemon juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of blueberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining blueberries evenly over the tops of each muffin, making sure to push them down a bit.

Combine the sugar and remaining tablespoon of lemon zest together and sprinkle evenly on top of each muffin.

Banana, Blueberry, and Lemon MuffinsPlace into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.

Banana, Blueberry, and Lemon Muffins


Click here for a printable version of this recipe – For the Love of Cooking.net

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Dragon’s Kitchen


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  1. This is by far the best website for cooking that I’ve seen yet. The recipes are always good and the instructions are always written in a way that most everybody can understand and accomplish. Good Job!! Thanks!

    1. A. Lasiy,

      Yes, it’s 2/3 cup of brown sugar. Thanks for letting me know about the error. I have corrected the recipe.


  2. I found this recipe tasty. But SUPER dry. I was tempted to add milk to the recipe while mixing, but it REALLY would have been over mixed then. I would definitely add it next time, or yoghurt.

    1. Kiki,

      I’m sorry your batter was so dry but glad you thought the muffins were tasty. I’m sure adding a bit of milk or yogurt will work great.


  3. Was looking for a banana bread/muffin recipe that I could also use an excess of lemons and blueberries..perfect recipe. The recipe left me with more batter than the 12 muffins I planned for, so I used the extra in a mini-loaf pan. Baked for 25min, started at 20min then added, and perfectly baked! I love that this is not too sweet. I sprinkled the tops with turbinado sugar with lemon zest.

    1. Karen,

      I’m so glad you enjoyed the recipe and even got an extra mini loaf out of it! Thanks for taking the time to let me know.